I will chime in hoping EB ditches the flax. We're big girls and boys, if we want flax oil we can find that by itself and buy it and even add it to our baked goods. I am so tired of food products trying to be all things to all people. It's like a plague among vegan foods right now that they must also be gluten-free, soy-free, superfood-enhanced, sprouted, fortified, etc. Enough!

QFT. I use flaxseed in breads and muffins, but am not fond of the oil itself.

Glad to find this thread. I searched here several months ago just for just such a discussion, as my husband and I noticed the unpleasant change in flavor. At the time, it seemed like rancid olive oil; it didn't occur to me that they would add an ingredient and fail to make it clear on their website or packaging. I just assumed it wasn't being stored properly.

My husband and I greatly prefer the original EB. Since he's an omni, he's gone back to purchasing butter. :( and I've gone back to Vegenaise for bread, and gravy for spuds. It's not the most satisfactory solution but I cook mostly Asian & Italian these days, so it's kinda moot.

Thanks to Amy and genemachine for writing to them and sharing the responses.

I have noticed it in both cooking and baking, and in all forms and formats that I have tried:

Tubs. Sticks. Whipped. Soy free. They all have that weird aftertaste now. It doesn't matter when or where I bought them, either: Trader Joes, Whole Foods, Sprouts. I first noticed it in my holiday baking and it's been consistent across the spectrum since.

I liked Earth Balance buttery sticks better than anything else for baking. Now I need to find another brand; does anyone have recommendations?

In regards to finding a Vegan Butter Sub. Vegan.com in conjuction with Bryanna Clark Grogan (I think I spelled it right?) have found a way to make it at home and freeze it. There is also an article of the problems that Palm oil harvesting is causing.

Where would I find the batch #? I'm an omni who bought some so I could try nutritional yeast "cheez" sauce (I'm curious about vegan cuisine :o). Can't knock something until I try it. I may make the conversion later. I dislike cooking meat anyways.), and I dipped a finger in ( I've Al bought it before and liked it. Was a little less spreadable than Country Crock, but delicious) and was a bit shocked. Also, my apologies for so many edits. Brand new and trying to figure everything out.

Hooray for vegan-friendly omnis! I dunno the cheez recipe you are using, but if its melted Earth Balance its asking for, you could try olive oil instead. I find the olive oil gives my cheez a rich flavor.

My favorite cheezes are from the cookbook "Vegan Vittles" which has a whole chapter of cheez recipes.

Yes, and it's nice for spreading on bread, or topping a baked potato. But it's too low fat for sautéing in or baking with, so it can't replace all of of EB's functions. Oh, I do also like to use Smart Balance in equal proportion to EB and Spectrum shortening when I make frosting.

Yes, and it's nice for spreading on bread, or topping a baked potato. But it's too low fat for sautéing in or baking with, so it can't replace all of of EB's functions. Oh, I do also like to use Smart Balance in equal proportion to EB and Spectrum shortening when I make frosting.

smart balance's organic whipped is also vegan. (and then just use it by weight instead of volume like you would the EB organic whipped. it's probably the same exact product, just in a different container, actually.)

Yes, and it's nice for spreading on bread, or topping a baked potato. But it's too low fat for sautéing in or baking with, so it can't replace all of of EB's functions. Oh, I do also like to use Smart Balance in equal proportion to EB and Spectrum shortening when I make frosting.

smart balance's organic whipped is also vegan. (and then just use it by weight instead of volume like you would the EB organic whipped. it's probably the same exact product, just in a different container, actually.)

Ah, this is good to know. I thought that only the Smart Balance Light was vegan.

Assuming that's the string of letters/numbers after the best-by date, it's L491 09:06

it includes the best by date too. <3

Best by date is Jan 0213.

I'm thinking pb's probably right and the product is leaving EB just fine but the flax is going rancid at some point during transport or storage on the retail end.

Mine is FEB1213 L491 14:18

I used it to make some cupcakes for a work party. No one complained; in fact, they asked me to make them again. But I was really put off by the fishy taste. I can smell it as soon as I open the tub. Smells like rancid flax oil.

_________________"All PPK gamers should put on their badge of shame right now. You will never leave the no-sex thread." - Vantine"I'm so glad my prison of principles has wifi." - Abelskiver

If its rancid flax oil, thats double-dumb on the company's part... if they are putting flax in for the benefits, but its going rancid, its doing more harm than good. so its ruining the taste/smell of EB AND giving people rancid fats.

Joined: Wed Oct 20, 2010 2:20 pmPosts: 1093Location: Land of the First Kaiju

I just wrote to them and directed them to this thread. My boyfriend doesn't care for the whipped or Soy Garden varieties, soooo basically that leaves us with the option of making our own (we were curious to try this anyway, but I don't like feeling like this is my only option). This sucks!

given that EB is yuck now, and the palm oil problem, i dont get why some company hasnt just come out with a coconut based alternative or something, that is flax free and palm free. they could make a small fortune.

given that EB is yuck now, and the palm oil problem, i dont get why some company hasnt just come out with a coconut based alternative or something, that is flax free and palm free. they could make a small fortune.

They do make a coconut oil based spread, but unfortunately, it has palm oil. It's such a shame. They stopped responding to my emails, which lessens their image as a good company.